How To Make New Orleans-Style BBQ Shrimp - Best Recipe | Charleston Magazine

Ingredients

• 1 lb. 21/25-count local shrimp, heads off but shells on
• 2 Tbs. olive oil
• 1 cup diced yellow onion
• 8 large cloves garlic, chopped
• 2 sprigs thyme
• 3 Tbs. Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning
• 2 cups Worcestershire sauce
• 1 cup shrimp stock (recipe follows)
• Juice of 1/2 lemon
• 6 dashes Tabasco
• 8 Tbs. unsalted butter, cubed and chilled
• 2 Tbs. Finely chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper
• Loaf of crusty bread
• Shells and heads from 2 lbs. shrimp
• 2 qts. cold water